Iced coffee dessert in a glass with coffee cream, chocolate and spoon biscuits
Summer Recipe

Iced coffee dessert in a glass

Spoon sponges are briefly dipped in espresso and layered in glasses with a mascarpone yoghurt cream and chopped chocolate. Let the espresso cool completely, soak the sponges only briefly and then chill the dessert for several hours. Decaffeinated coffee works as well, cocoa or caramel sauce replaces the chopped chocolate.

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Total time 2 hr 20 min
Calories 330 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make iced coffee dessert in a glass

Let the espresso cool completely, soak the sponge cake only briefly and then chill the dessert for several hours. Spoon sponge cake is briefly dipped in espresso and layered in glasses with a mascarpone yoghurt cream and chopped chocolate. Decaffeinated coffee also works, cocoa or caramel sauce replaces the chopped chocolate.

Summer Recipes

Recipe

Iced coffee dessert in a glass

Spoon biscuits are briefly dipped in espresso and layered in glasses with a mascarpone yoghurt cream and chopped chocolate. Let the espresso cool completely, soak the biscuits only briefly and then chill the dessert for several hours.

Ingredients

6 servings

Method

  1. 1

    Prepare

    Allow the espresso to cool completely, weigh the mascarpone and yoghurt and provide icing sugar and serving glasses.

  2. 2

    Prepare

    Spoon biscuits are briefly dipped in espresso and layered in glasses with a mascarpone yoghurt cream and chopped chocolate.

  3. 3

    Check for doneness

    Let the espresso cool completely, soak the sponge only briefly and then chill the dessert for several hours.

  4. 4

    Serve

    Refrigerate the glasses for at least two hours. Sprinkle with chopped chocolate just before serving; spoon sponges should give way but not completely disintegrate.

Kitchen know-how

Tips for Iced coffee dessert in a glass

Important for iced coffee dessert in a glass

Let the espresso cool completely, soak the sponge only briefly and then chill the dessert for several hours.

Variations

How to adapt this recipe

Decaffeinated coffee works as well, cocoa or caramel sauce replacing the chopped chocolate.

Nutrition per serving

330kcal
42.0 gCarbohydrates
7.0 gProtein
16.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Iced coffee dessert in a glass

Weigh cold espresso, prepare mascarpone and Greek yoghurt separately, and then start the main cooking process for iced coffee dessert in the glass.

Let the espresso cool completely, soak the sponge only briefly and then chill the dessert for several hours.

Cooled iced coffee dessert in a glass. Important for the texture: Allow the espresso to cool completely, soak the sponge cake only briefly and then chill the dessert for several hours. Eat any leftovers the following day.

Decaffeinated coffee works as well, cocoa or caramel sauce replacing the chopped chocolate.

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